Name: Cranberry Brie Sourdough Pull-Apart Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 round sourdough boule (about 1 lb); 6 oz brie cheese, sliced into small pieces; ½ cup whole berry cranberry sauce; 2 tablespoons butter, melted; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped pecans (optional); pinch of sea salt

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If you’re looking to dazzle at your next gathering with minimal fuss and maximum flavor, Cranberry Brie Sourdough Pull-Apart Bread will be your table’s shining star. Golden sourdough bursting with oozy brie, pockets of jewel-toned cranberry, and a hint of rosemary—that’s the sort of culinary magic that brings everyone together. This showstopper is perfect for sharing, with each piece torn off revealing gooey cheese and tangy-sweet fruit, making it both an appetizer and an icebreaker. It’s the kind of recipe you’ll save for festive occasions, but honestly, it’s simple and delicious enough to enjoy absolutely any time.

Cranberry Brie Sourdough Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

Because Cranberry Brie Sourdough Pull-Apart Bread is all about bold flavors and cozy textures, each ingredient matters. Simple, quality components work together for an unforgettable bite—so don’t skimp on any of these must-haves!

Sourdough Boule (1 round, about 1 lb): This rustic, crusty bread is the vessel for all the melty goodness—perfectly chewy for pull-apart sharing.
Brie Cheese (6 oz, sliced): Brie’s creamy, mellow richness melts spectacularly, making every bite heavenly.
Whole Berry Cranberry Sauce (½ cup): Tart and sweet, this brings a gorgeous burst of fruitiness to contrast the savory cheese.
Butter (2 tablespoons, melted): Brushed on top, butter gives the bread irresistible golden color and flavor.
Fresh Rosemary (1 tablespoon, chopped): A little rosemary adds wonderful herbal aroma and color—fresh is best here!
Pecans (1 tablespoon, chopped, optional): For a bit of crunch and nutty flair—the pecans are totally optional but highly recommended.
Sea Salt (pinch): Just a scattering brings out all the flavors and gives a lovely finishing touch.

How to Make Cranberry Brie Sourdough Pull-Apart Bread

Step 1: Prep the Sourdough Boule

Start by preheating your oven to 350°F (175°C)—you want it ready to melt and crisp everything to perfection. Place your sourdough boule on a cutting board, then with a sharp bread knife, slice the bread in a crosshatch pattern. Cut deeply, going almost all the way to the bottom but not through, so the loaf stays intact. This creates perfect little pockets ready to cradle all that gooey filling.

Step 2: Fill With Cheese and Cranberry Goodness

Gently pull apart the pieces of bread you just cut, creating deep crevices. Tuck in the brie slices, pushing them all the way down into the cracks so they’ll melt into every piece. Next, spoon the whole berry cranberry sauce into the same crevices. Don’t worry if it gets a bit messy—more spread means more flavor in every bite.

Step 3: Drizzle and Sprinkle

Drizzle the melted butter evenly over the whole loaf, making sure it works its way into the slits and over the top—this step gives you that golden, toasty finish. Sprinkle the chopped rosemary over the bread for aroma and color. If you’re feeling extra festive, add the chopped pecans now. Finish with a pinch of sea salt for a bright pop of flavor.

Step 4: Bake to Perfection

Wrap the stuffed and seasoned boule loosely in foil to keep all the moisture in. Place on a baking sheet and bake for 15 minutes—just long enough to start melting the cheese and softening the bread. Then, open the foil and bake for another 10 minutes uncovered. This is when magic happens: the cheese gets bubbly, the top turns golden, and the aroma fills your kitchen. Serve warm and let everyone pull off chunks to reveal the melty, fruity center!

How to Serve Cranberry Brie Sourdough Pull-Apart Bread

Garnishes

Top with a few extra sprigs of fresh rosemary or a sprinkle of flaky sea salt right after baking—the vibrant green against the berry-studded bread is beautiful! For a slightly sweeter and glossy finish, try a quick drizzle of honey once it’s out of the oven.

Side Dishes

Pair this with a crisp winter salad—think arugula, pear slices, and toasted walnuts tossed in a light vinaigrette. For a heartier spread, serve alongside a bowl of butternut squash soup or a charcuterie platter brimming with cured meats and fruit.

Creative Ways to Present

Place your Cranberry Brie Sourdough Pull-Apart Bread on a rustic wooden board with a bread knife for a casual, interactive centerpiece. For a more formal event, arrange the pieces slightly separated on a platter and scatter a few extra cranberries and pecan halves around for visual impact—people eat with their eyes first!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which doesn’t happen often!), wrap the cooled bread tightly in foil or place in an airtight container. Store in the refrigerator for up to three days. The flavors meld deliciously, though the bread will lose some crispness.

Freezing

To freeze, wrap individual pull-apart sections in plastic wrap and store in a zip-top freezer bag for up to two months. Thaw overnight in the fridge before reheating. This makes it easy to grab and enjoy just a piece or two later!

Reheating

For best results, reheat the Cranberry Brie Sourdough Pull-Apart Bread in a 350°F (175°C) oven, covered in foil, for 8-10 minutes, then uncover and heat another few minutes to bring back that crispy top. The microwave works for speed, but the oven keeps the texture spot-on.

FAQs

Can I use a different type Appetizer

Absolutely! While sourdough adds tang and a hearty texture, French or Italian boules also work beautifully. Just aim for a round loaf with a firm crust to hold all that cheese and fruit.

What can I substitute for cranberry sauce?

If cranberries aren’t your favorite, try fig jam, cherry preserves, or even apricot spread. The sweet-tart flavor combo is key, so experiment with what you love or what’s in your pantry.

Is there a way to make this gluten-free?

For a gluten-free version, use a sturdy gluten-free sourdough or rustic boule. Brie and cranberry sauce are naturally gluten-free; just double-check your labels for hidden gluten in any add-ins.

How can I keep the cheese from leaking out?

Push the brie pieces deep into the bread’s crevices to help trap the cheese as it melts. Baking wrapped in foil for the first 15 minutes also keeps everything contained and melty.

Can I prepare Cranberry Brie Sourdough Pull-Apart Bread ahead of time?

Yes! Assemble the bread up to the point before baking, wrap tightly, and refrigerate for up to a day. When ready, pop it in the oven as directed—just add a few more minutes to the initial covered bake.

Final Thoughts

There’s something deeply joyful about gathering friends or family around a bubbling, aromatic Cranberry Brie Sourdough Pull-Apart Bread, each of you reaching in for your favorite piece. Trust me, the moment you tear into this loaf and watch the cheese stretch and the berries glisten, you’ll know you have a keeper. Give this recipe a try—and prepare for happy, messy hands and lots of compliments!

Cranberry Brie Sourdough Pull-Apart Bread Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious combination of gooey brie cheese, tangy cranberry sauce, and crispy sourdough with this Cranberry Brie Sourdough Pull-Apart Bread. Perfect for holiday gatherings or as a savory treat any time of year.

Ingredients

Scale

Sourdough Boule:

1 round sourdough boule (about 1 lb)

Brie and Cranberry Filling:

6 oz brie cheese, sliced into small pieces
½ cup whole berry cranberry sauce

Seasonings and Toppings:

2 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 tablespoon chopped pecans (optional)
pinch of sea salt

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Instructions

Preheat the oven: to 350°F (175°C).
Slice the sourdough: Using a sharp bread knife, slice the sourdough boule in a crosshatch pattern, cutting deep but not all the way through the bottom.
Prepare the filling: Gently pull the pieces apart to open up the spaces. Stuff the brie slices evenly into the cuts, followed by spoonfuls of cranberry sauce.
Add seasonings: Drizzle the melted butter over the top and into the cracks. Sprinkle with rosemary, chopped pecans if using, and a pinch of sea salt.
Bake the bread: Wrap the bread loosely in foil and bake for 15 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and the bread is golden and crisp.
Serve: Warm and pull apart to enjoy.